Island style poke

Ingredients

3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice (sweet onions are usually short and squat)

1 scallion, thinly sliced

1 teaspoon white or black sesame seeds, or a mix

4 teaspoons soy sauce, more or less to taste

2 teaspoons toasted sesame oil, more or less to taste

1 teaspoon honey, more or less to taste

Crushed red pepper, to taste (optional)

Kosher salt

Steamed rice (if eating as a meal)

Directions

If rehydrating seaweed:

Place wakame in a small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame.

Poke Directions:

Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.